Cherry-Topped Cheesecake

• 1 pkg. yellow cake mix
• 4 eggs
• 2 Tbsp. oil
• 2 pkg. cream cheese (8 oz.), softened
• 1/2 c. sugar
• 1 1/2 c. milk
• 3 Tbsp. lemon juice
• 1 Tbsp. vanilla extract
• 1 c. (21 oz.) cherry pie filling

1. Preheat oven to 300u0b0.
2. Measure out 1 cup of dry cake mix; set aside.
3. In a large mixing bowl, stir together remaining dry cake mix, 1 egg and oil (mixture will be crumbly).
4. Press crust mixture evenly into bottom and 3/4 of the way up the sides of a greased 13 x 9 x 2-inch pan.
5. In the same bowl, blend cream cheese and sugar together.
6. Add 3 eggs and reserved cake mix.
7. Beat 1 minute at medium speed.
8. At low speed, add milk, lemon juice and vanilla extract; mix until smooth.
9. Pour into crumb crust.
10. Bake at 300u0b0 for 45 to 55 minutes or until center is firm.
11. Cool to room temperature.
12. Spoon cherry filling over cheesecake.
13. Cover and chill 1 hour before serving.
14. Store in refrigerator.

yellow cake mix, eggs, oil, cream cheese, sugar, milk, lemon juice, vanilla, cherry pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=701136 (may not work)